[Another North Carolinian!]

15 hours ago, suzilightning said:

Ahhhhh.....Raleigh.  The first place I could get food that WASN'T fried after a year living in the south. 

Remember you don't have to buy cookbooks but can borrow from your library and see if they don't have the book they can borrow from another library.

Besides Greek there are some terrific Mediterranean cookbooks out there that can give you some ideas.

greetings.....suzi

 

I am trying to eat all of the good food, but THERE'S SO MUCH!  LOL  I am located in a central location, so Cary and Durham are easily accessible to me.  I have been trying to go to a new place every weekend, but it doesn't always happen.

 

I'm ok buying cookbooks   I love them!!  I don't cook out of them immediately, usually, and I make a mess.  I don't think the library would appreciate a tzatziki covered cookbook back 

[Madeleines: Tips & Techniques]

6 hours ago, chromedome said:

Use a solid fat. Cream it together with the flour ahead of time, then brush the mixture onto the molds as thinly as you can manage. 

 

Oils and sprays aren't going to cut it on a non-stick surface, as you've already discovered. 

 

I will try that.  I'm curious if I need it at all?  I mean, isn't that what non-stick is for?  Does it add something to the cookie itself?  Thanks!

[Madeleines: Tips & Techniques]

1 hour ago, Toliver said:

It's funny you should mention madeleines... I was thinking about savory madeleines and just stumbled across an old eGullet discussion about garlic mashed potato madeleines.

Here is the discussion (click here) with eGullet member maggiethecat's recipe in the first post. If you scroll down the page, another eGullet member, Marlene, posted pictures of her attempt at making them. They look like they'd be tasty.

Not quite the recipe for the dessert forum, but intriguing nonetheless. 

 

 

 

Those look fantastic!!  Thanks!

[Madeleines: Tips & Techniques]

So, my mom sent me some madeline pans and a cookbook of just madelines.  I made them for the first time last night.  I definitely need to practice some more.  The one thing that is tripping me up, I think, is that the instructions say to grease and flour the pans even if they are non-stick which mine are.  I don't know if you've ever tried to grease and flour non-stick, but it does not come out nicely.  The fat beads up on the surface of the molds.  

 

First, I made chocolate olive oil ones and following the grease/flour instruction.  They ended up with white spots all over the front looking kind of like a throat infection.  I also need to put them in for a shorter baking time.  It was hard to tell when they were done.  Chocolate doesn't translate to "when the edges brown" very well  

 

Then, I made a basic recipe and used the flour spray.  These ones didn't puff up much.  It might be because the recipe was only supposed to make 12, but I got almost double.  I tried to only fill the molds 3/4 of the way, but maybe I underfilled?  Using the whole recipe in only 12 molds would've filled them up completely.  Or is it because of the flour spray?

 

So, when I try them again, should I skip greasing the pans?  Should I try filling only 12 for the second recipe?

 

Any other suggestions, tips, wisdom?  Thanks!!

[Breakfast! 2017 (Part 2)]

2 hours ago, Smithy said:

Using a cake pan for an egg-baking dish: now why didn't I think of that? The eggs with ham and cheese look very appealing that way. 

Thanks!  It made it a lot more fun to eat.  Isn't that what it's all about?  LOL

[Another North Carolinian!]

Thanks for the suggestion!  I will check it out  

[Another North Carolinian!]

23 minutes ago, Yiannos said:

Welcome to egullet from the opposite side of the country @blbst36! I agree with the above posts, there is so much great information on this site and from such wonderfully knowledgeable people on top of it. As someone who hasn't been around forever, the reading and learning seem to go on forever. I can't help much with your list, but as far as fish goes, for me it almost always comes down to "less is more".

 

Also as a Greek have to frown upon your choice of Turkish cooking literature

Hey now, I love my greek food, too.  Any suggestions on Greek cookbooks are welcome!  

[Breakfast! 2017 (Part 2)]

I needed eggs for breakfast, so I used an easter egg cake pan.  Eggs with ham and cheese.  Not pictured - fruit

 

[Dinner 2017 (Part 5)]

I made a recipe from the Tucci Cookbook - Milanese Casserole.  When I make it again, I'm leaving out the sausage and doubling the beef   Maybe cut the cabbage into bigger pieces

 

[Another North Carolinian!]

Hi everyone!  I just joined, but I knew about this site many years back.  I recently remembered it and decided to add a membership.  I have another community where I was asking for help with cooking related questions, but I am hoping that this community is more helpful.  You all seem sooo experienced.  I love to cook, but I mostly use cookbooks.  I can make some things without them, but not a lot.  I have around 80 cookbooks.  I am trying to use them to expand my knowledge and experience.  I recently bought Turkish cookbooks, so that will be my next adventure.

 

Some other details:

 - Single, so usually cooking for only me

 - Kind of a picky eater, but trying to change that

 - Can't cook fish to save my life

 - On a new nutrition plan that doesn't count calories, but does have specific goals for each meal with the goal of weight loss.  This makes recipes a unique challenge.  

 - Raised in the north, been in the south 10 years

 

I can't wait to start participating more!